Main CourseDinner

Lemon Herb Chicken

Name: Lemon Herb Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g boneless skinless chicken breast halved horizontally to create thin cutlets; 2 tbsp olive oil; 3 clove garlic minced; 1 cup chicken broth; 0.25 cup lemon juice freshly squeezed; 2 tbsp fresh parsley chopped; 1 tsp fresh thyme chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 pcs lemon sliced, for garnish (optional)

This bright and flavorful chicken dish is simple enough for a weeknight but elegant enough for guests. Chicken breasts are pan-seared and then simmered in a light lemon-herb sauce, resulting in tender, juicy chicken.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 326 kcal

Gluten-free

Mise en place

Ingredients

600 gboneless skinless chicken breast, halved horizontally to create thin cutlets
2 tbspolive oil
3 clovegarlic, minced
1 cupchicken broth
0.25 cuplemon juice, freshly squeezed
2 tbspfresh parsley, chopped
1 tspfresh thyme, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

0.5 pcslemon, sliced, for garnish(optional)

Equipment

large skillet · tongs · cutting board · knife

The method

Step by step

1
Season the chicken breasts generously with salt and black pepper on both sides.
About 2 min
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
About 2 min
Cook’s note: Ensure the pan is hot before adding the chicken for a good sear.
3
Add the chicken to the hot skillet and sear for 3-4 minutes per side, until golden brown and cooked through.
About 8 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of searing it.
4
Remove the cooked chicken from the skillet and set aside on a plate, tented loosely with foil.
About 1 min
5
Reduce the heat to medium, then add the minced garlic to the same skillet and cook for 30 seconds until fragrant, stirring constantly.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
About 1 min
Cook’s note: This 'deglazing' step adds a lot of flavor to the sauce.
7
Bring the sauce to a simmer and cook for 5-7 minutes, or until it has reduced slightly and thickened.
About 7 min
8
Stir in the fresh parsley and fresh thyme.
9
Return the cooked chicken breasts to the skillet and spoon the sauce over them.
About 1 min
10
Let the chicken rest in the sauce for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices to redistribute, making the chicken more tender.
11
Garnish with lemon slices, if desired, and serve immediately.

Per serving

Nutrition

77%Score

Calories: 325.9kcal
Protein: 47.7g
Carbs: 4.1g
Fat: 12.4g
Fibre: 0.8g
Sugar: 0.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat or in the microwave until warmed through.